Chocolate Buttercream Cake
This is the best chocolate cake I've ever had and I will never change the recipe. This is the chocolate cake base I use for all of my chocolate cakes and I've probably mentioned it on 35 other posts but when something is this good, you have to continuously preach. It's super chocolaty and moist. The buttercream is chocolaty but not overpoweringly chocolaty. I love chocolate but when things are too chocolaty I put them down. This cake is perfect.
Ingredients
Cake
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 cup boiling water
- 2 tsp vanilla extract
Chocolate Buttercream
- 12 ounces unsalted butter
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- 1/2 cup milk
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F
- Butter and flour two 9" cake pans
- Sift the unsweetened cocoa powder, all purpose flour, baking soda, baking powder, and salt, set aside.
- In a separate bowl, combine the eggs, vegetable oil, milk, sugar, and vanilla extract.
- Mix the flour mixture and egg mixture until well incorporated then pour in the boiling water slowly while mixing
- Divide the batter evenly between the prepared pans and tap pans on the counter to get rid of any air bubbles
- Bake the cakes for about 28-30 minutes or until fully cooked through
- Allow the cakes to completely cool
- To make the frosting, mix the unsalted butter until smooth then add the cocoa powder, powdered sugar, milk, and vanilla extract.
- Mix on medium high speed for about 3-4 minutes or until nice and fluffy.
- Frost the cooled cakes with the chocolate buttercream and enjoy